When handling the zucchini blossoms, you have to be very gentle. They are delicate, sensitive, and very shy....with time, it gets easier to handle them.
Burrata (Since it is
Whole wheat flour
1. Gently wash the zucchini blossoms and let them dry
2. Very carefully, spread the petals to remove their seeds and stem, making them hollow on the inside
3. Fill the inside of the zucchini blossom with burrata, just enough to plump it up but not too much so that you can still close the blossom and wrap the petals around one another to seal it shut.
4. In a bowl mix together whole wheat flour, a pinch of salt and just enough Tonic water to make the mixture a thick batter consistency.
5. Heat vegetable oil over high heat in a skillet. To test if oil is hot enough you can drop a pink nail of batter. The batter should sizzle up and rise to the top.
6. Dredge the stuffed blossoms in the batter and gently lay them into the hot oil.
7. When you see edges turn golden brown, flip over.
8. After about 1-2 minutes on the second side, remove and set on a paper towel.
9. Sprinkle with kosher salt and serve warm.